Pearl Restaurant will be open Easter Sunday from 1:00 pm until 8:00 pm





Spanish Octopus – terrine with picked bitter melon & baby arugula, scotch bonnet vinaigrette

Southern Italian Flat Bread – roasted red peppers, Burrata mozzarella, sorrel pesto & Confit garlic, sun dried tomato vinaigrette

Stuffed Artichoke – Pecorino cheese, parsley, scallions, olive oil

West Coast Oysters on half shell w/ celery relish & toasted pine nuts


Japanese yam soup – wasabi chips

Caesar Salad


Grilled Colorado Rack of Lamb – Meyer lemon, navel orange gastrique over wild fusion rice blend

Pan Seared Long Island Duck Breast – over pecan farro risotto, poached fava beans, passion fruit & cherry tomatoes

Cracking Tennessee Pork Belly – Jack Daniels Whiskey glaze, cheddar horseradish mashed potatoes & mustard greens

Four Cheese Stuffed Agnolotti – rabbit ragout & Cajun kale chips

John Dory Fish – rosemary roasted potato medley & garlic ramps

Colossal Veal Shank Osso Buco – hen of the wood mushrooms, red bliss gnocchi & Bordeaux demi glace & green peas

Pecorino & Pecan Crusted boneless breast of chicken – Moscato beurre blanc & fresh thyme quinoa

Pan Seared Scallops – chive porridge, sautéed heirloom vegetables & fig jam


Grilled Chicken Cutlets, Pasta (Plain, Butter or Tomato Sauce) or Chicken Fingers